Mushroom, Chicken and Soba Noodle Soup

I’m a huge fan of soba noodles, they somehow satisfy a serious carb craving without making you feel like you just ate a heavy meal afterwards. Growing up, I was lucky to have a mom who made a lot of authentic, Japanese-style home-cooked meals. One of my favourite meals was always chilled soba noodles in a light soy-flavoured sauce with a sprinkling of dried nori seaweed on top. Although I’ll always love that classic way to enjoy these buckwheat noodles on a hot summer day, the world of food blogging has opened me up to so many different ways of preparing soba noodles, and I’m happy to say that this soup won’t disappoint. It’s healthy and flavourful and oh so good. If you love soba noodles as I much as I do, you should also check out this sesame soba noodle salad..yum!

Mushroom, Chicken and Soba Noodle Soup
Yield: about 6 servings

Ingredients:
1 tbsp. vegetable oil
2½ cups mushrooms, trimmed and sliced (shiitake or cremini)
4 scallions, sliced, with white and green parts separated
3 cloves garlic, minced
2-3 tsp. grated fresh ginger (peeled)
5 cups reduced-sodium chicken stock
2 cups water
6 oz. soba noodles
2 cups shredded cooked chicken
12 oz. baby bok choy, ends trimmed
Juice of 1 lime
1 tbsp. low-sodium soy sauce
Kosher salt, to taste

Directions:
Heat the oil in a stockpot or Dutch oven over medium-high heat.  Add the mushrooms, white scallion parts, garlic and ginger to the pan.  Cook, stirring occasionally, until the mushrooms begin to soften, about 5 minutes.  Stir in the chicken stock and water and bring to a boil.

Add the soba noodles to the pot and cook at a boil for 5 minutes.  Stir in the shredded chicken and bok choy and cook 2 minutes more, until noodles are tender and bok choy is wilted and slightly softened.  Stir in the lime juice and soy sauce.  Adjust seasoning with kosher salt if needed.  Top with scallion greens.  Serve warm.

—SOURCE—
Annie’s Eats, slightly adapted from Kitchen Confidante

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Sesame Soba Noodle Salad


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Today is a lazy kind of day. I’m lounging, listening to Taylor Swift’s new album on repeat, occasionally pausing my iTunes so I can watch a tear-jerking YouTube video like this one. I’m also daydreaming about owning a pair of theseLouboutins one day and dropping out of school so I can go back to camp next summer. I’ve also decided that I’m going to marry Hunter Hayes just so that he can sing me this song every day.

On lazy days like today, I don’t feel like putting a lot of effort into making a meal. That’s what sesame soba noodle salads are for! Soba noodles cook pretty quickly, much quicker than regular pasta, so by the time you finish chopping up a few things and making a to-die-for nutty vinaigrette, your soba noodles will be ready and you just have to throw everything together! Soba noodles are also a nice change from usual pasta but still satisfying in the carbohydrate department. I love this salad freshly made and as leftovers, served cold :)

IMG_3818

Sesame Soba and Noodle Salad

Ingredients:

For the Salad:
9.5oz soba noodles
1 red bell pepper, chopped
2 green onions, finely chopped
1 loose cup cilantro leaves, minced
1 (12oz) package shelled edamame
sesame seeds (optional garnish)

For the Dressing:
3 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon tahini
2 teaspoons honey
salt to taste
Directions: Before cooking the noodles, prepare all of the raw ingredients. Chop the bell peppers, thinly slice the green onion (or scallion), and mince the cilantro. Add veggies and herbs to a large mixing bowl.Prepare edamame according to package directions. If frozen, cook for a few minutes in warm water to bring up to room temperature. Make sure your edamame is shelled (no one likes to eat chewy pods!).One the veggies are all prepped, go ahead and cook the noodles. Soba noodles only cook for 4-5 minutes, so don’t wander too far. Once the noodles are cooked, drain in a colander and rinse with cold water immediately.In a separate bowl, whisk together all ingredients for the dressing.Combine noodles, veggies, and dressing in the mixing bowl and toss until everything is well combined. Sprinkle with sesame seeds to garnish, serve, and enjoy!

—SOURCE—
Daily Garnish

 

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